>U Mom Knows Best: Gluten Free Salted Chocolate Truffle Tart

Wednesday, May 30, 2018

Gluten Free Salted Chocolate Truffle Tart

The crust of this decadent chocolate tart is made from a unique gluten-free flour called Teff!

Remember that huge box of gluten-free flours that I received a couple of weeks ago? I promised that I would make a recipe with each flour so here is the next recipe. The alternative flour that I will be using is Teff Flour and I got my recipe inspiration from the back of the Pereg package. My son thought that the chocolate tart looked so delicious. I decided to omit the raspberries as my boys don't care for those and I added sea salt for a unique flavor. As I have said before, salt always makes chocolate taste so good.

  This recipe was worth the work and time. This Chocolate Truffle Tart was very rich and decadent! I loved that it used coconut milk instead of cream. The crust had a nice nutty taste to it and the filling was very rich. I also used a dairy free chocolate so the tart was dairy free!

  I substituted this unique healthy coconut oil blend for the vegetable oil also. This coconut/avocado oil has less saturated fats and is Non-GMO, gluten, and dairy free! I just love the colorful packages! The extra virgin avocado oil offers greater health benefits than just using coconut oil in my cooking.

 A rich and decadent chocolate truffle tart!

Gluten Free Salted Chocolate Truffle Tart
Makes a 10” tart

Teff Pie crust:
2 cups Pereg’s Teff Flour
½ cup coconut/avocado oil blend
½ tsp. salt
¼ cup honey
2 Tbsp. cold water

1 cup full fat coconut milk
1 tsp vanilla extract
2 cups bittersweet chocolate
1 teaspoon kosher salt

Preheat oven to 375 ̊ F

For crust: In a large bowl mix all ingredients together until they are fully blended. The dough should have a crumbly appearance. Without rolling press into a 10” tart tin and bake for 12‐15 minutes. Let crust cool in the tin. The crust is now ready to fill.

For filling: In a medium saucepan, heat the coconut milk and vanilla extract over medium heat until it starts to boil. Remove from heat and whisk in chocolate. Make sure chocolate is fully blended and there are no lumps in the filling. Stir in kosher sea salt. Pour still warm chocolate ganache filling into the tart shell.

Refrigerate for 2 hours, then garnish with fresh fruit, if desired and serve. The tart will keep in the refrigerator for up to 2 weeks.

Note: Teff pie crust can also be used in a 9” pie dish for traditional fruit pies.

I also added some vegan whip topping to my chocolate truffle.

 Which unique alternative/gluten-free flour should I try next?

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